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–+ servings
side view of creamy rigatoni in a bowl topped with lemon zest, ricotta, chili flakes, and chopped basil. Another bowl of pasta next to a couple plates of lemon in the background.

One Pot Pasta with Ricotta and Lemon

One pot pasta with ricotta and lemon is creamy, bright, and made in a single pot for easy cleanup. The silky ricotta and fresh lemon create a rich yet balanced sauce that feels cozy without being heavy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 16 oz (450g) short pasta (rigatoni, penne, or fusilli)
  • 3½–4 cups water or low-sodium broth
  • 2 cups (475g) whole milk ricotta
  • ¾ cup freshly grated Parmesan
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic finely minced
  • zest of 2 lemons
  • 3-4 tbsp fresh lemon juice to taste
  • ¾ tsp salt plus more to taste
  • ½ tsp black pepper
  • ½ tsp red pepper flakes optional

Instructions

  • Add pasta, water (or broth), and salt to a large pot. Bring to a boil, then reduce to a strong simmer. Cook uncovered, stirring every couple of minutes, until the pasta is tender and the liquid has reduced to a light, starchy sauce that coats the noodles, about 10–12 minutes.
    rigatoni pasta in a silver pot.
  • Add the olive oil and garlic directly to the pot with the pasta. Cook over medium-low heat, stirring constantly, for about 30–60 seconds until the garlic is fragrant.
    rigatoni in a pot with minced garlic.
  • Reduce heat to low. Add the ricotta, Parmesan, lemon zest, and lemon juice. Stir well until the sauce is smooth, creamy, and lightly coats the pasta. It should look slightly saucy, not dry. If it feels too thick (it likely will at first), add splashes of hot water or broth until it loosens into a glossy, silky sauce.
    silver pot of rigatoni pasta topped with a dollop of ricotta, parmesan, and lemon zest.
  • Taste the pasta and adjust as needed. Add a little more lemon juice to brighten it up, a pinch of salt to deepen the flavour, or a splash of water or broth to loosen the sauce until it’s silky and just right.
    creamy one-pot ricotta pasta.

Notes

Use whole milk ricotta for the creamiest texture. Low-fat can turn grainy and won’t melt as smoothly.
Don’t let the pasta go dry while cooking. You want a bit of starchy liquid left (about 1/4 - 1/2 cup) to help the sauce come together.
Keep the heat low when adding ricotta to prevent it from tightening up or becoming clumpy.
If the sauce feels too thick, add warm water or broth a splash at a time until it turns silky.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water to loosen the sauce.

Nutrition

Calories: 363kcal | Carbohydrates: 9g | Protein: 21g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 844mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 5mg | Calcium: 477mg | Iron: 1mg
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